Fumigation

Fumigation is the officially authorized procedure for the killing, removal or rendering infertile of pests (FAO, 1990; revised FAO, 1995).

In the context of WFP operations, fumigation is the officially regulated procedure of killing insects that infest stored food.

Fumigation is a hazardous procedure, with serious dangers to human health - fumigants are highly toxic compounds, and over-exposure in humans leads rapidly to death. This is why fumigation should be performed only by a licensed fumigator.

Selecting a good fumigation contractor is essential if a safe and effective treatment is to be done. Ask other users of fumigation companies for their recommendations and bear in mind the following criteria:

Must work to a written Code of Practice that is consistent with the World Food Programme standard operating procedure (SOP) for fumigation

Must have a registered fumigator (s), according to the laws of the country

REMEMBER

Fumigate at average temperatures ³ 25 °C. The fumigation duration MUST NOT be less than 5 days (120 h); the minimum gas concentration on the fifth day is at least 150 ppm; the dosage rate of phosphine gas should be about 2 or 3 g per tonne of commodity (i.e. two to three 3 g tablets of aluminium phosphide).

Insecticide spraying is required to ensure that dosage rate used / volume applied to walls and floor is sufficient, to give some runoff so that cracks and crevices are treated